Double Golden Haloumi & Jewelled Dukkah Couscous

• While the veggies are roasting, finely chop garlic. 
• In a medium saucepan, melt the butter over 
medium-high heat. Add garlic and cook until 
fragrant, 1 minute. 
• Add the water and bring to the boil. 
• Add couscous and currants, stir to combine, 
then cover with a lid and remove from the heat. 
Set aside until all the water is absorbed, 
5 minutes. Fluff up with a fork. 

• Meanwhile, cut haloumi into 1cm slices 
(you should get 3 pieces per person). Place 
haloumi in a bowl of cold water and set aside to 
soak for 5 minutes. 
• Slice lemon into wedges. 
• In a small bowl, combine Greek-style yoghurt 
and a squeeze of lemon juice. Season with salt
and pepper. 

• Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat and add the dukkah. Toast, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl. TIP: Our dukkah has a slight aniseed flavour, use less if you're not a fan!

• When the veggies have 5 minutes cook time 
remaining, return frying pan to medium-high 
heat with a drizzle of olive oil. 
• Pat haloumi dry with a paper towel and add to 
the pan. Cook until golden brown, 2 minutes
each side.(cook in batches if your pan is getting crowded).
• Pick and thinly slice mint leaves.